Development of Vegetable Omlette Mix

Volume IV, Issue II, February 2015 IJLTEMAS ISSN 2278 - 2540

www.ijltemas.in Page 117

Development of Vegetable Omelette Mix

M. Madhankumar, R. Padmavati

Food and Nutritional Biotechnology SRM University, Chennai, India.

Abstract: Vegetable omelette mix is a rich nutritious food with

high protein content and less fat content which is highly suita-

ble for dietary purposes. The main ingredient moong dal used

in this product was proved to have reduced risks of blood

pressure and prevent hypertension. Moong dal and gram dal

were taken in three different proportions and processed by two

methods namely frying and soaking method. Also, the other

ingredients used were all rich in nutrional value. The an-

ti-microbial property and physiochemical property of the

samples were tested. Since there was a very low content of

moisture in the product, there was no growth of bacteria and

fungi resulting in the extended shelf life of the product. Sample

obtained using frying method was found to be devoid of any

microbial contamination even after a long period of time be-

cause of the low moisture content than that of the sample ob-

tained using soaking method. Also, the protein content in the

frying method sample was analysed to be higher than the sam-

ple obtained using the soaking method. Thus, this study shows

that frying method gives better taste, texture and flavour

compared to the soaking method.

Keywords: moong dhal, sensory analysis, physiochemical prop-

erties, and shelf life studies.

I. INTRODUCTION

he word 'food' refers to the chemical substances taken

into the body in order to keep the body in a healthy

and active condition. The body requires food for growth,

repair and replacement of its worn-out tissues. Hence, food

has to provide the required raw material, energy and other

regulating substances, like vitamins and minerals, for the

smooth functioning of the body, besides meeting the calo-

rific requirements like carbohydrates, proteins, fats, etc.,

India is the world's second largest producer of food next to

China and has the potential of being biggest industry with

food and agricultural sector contributing 26 per cent to In-

dian GDP. It has the capacity of producing over 600 million

tons of food products every year; it is likely to be doubled

in next ten years.

In India, majority of food consumption is still at

home. Nevertheless, out of home food consumption is in-

creasing due to increase in urbanization, breaking up of the

traditional joint family system, desire for quality, time

which translates into an increased need for convenience,

increasing number of working women, rise in per capita

income, changing lifestyles and increasing level of afflu-

ence in the middle income group had brought about changes

in food habits. In India, majority of food consumption is

still at home. Nevertheless, out-of-home food consumption

is increasing due to increase in urbanization, breaking up of

the traditional joint family system, desire for quality, time

which translates into an increased need for convenience,

increasing number of working women, rise in per capita

income, changing lifestyles and increasing level of afflu-

ence in the middle income group had brought about changes

in food habits. Hence, Instant Food Products came into light,

which originated in Japan with Instant noodles and had its

beginning in India in 80’s, are found today in the kitchen

shelves of every Indian household. The advancement of

science and technology offered the people new foods

processing vessels, equipment and tools but still people

were in search of new techniques to speed up the cooking

process in order to cope up with mechanical life, as they do

not have sufficient time to cook food in the conventional

methods. Capitalizing this situation, business houses rang-

ing from small time manufactures to multinational corpora-

tions have started innovating and commercializing “easy to

cook food items” like noodles, vermicelli, gulab jamun,

instant idli, vada, dosa mix etc… that are otherwise called

instant. The instant food products are not only easy to cook

T



but also have a significant role and place in the

celebration of the family functions and religious functions

of the people. Instant food products which are prepared and

packaged often in powdered form are required only the ad-

dition of a liquid as water or milk for final preparation”

Unlike olden days where man used to have his food lavishly

and slowly, the present trend changed the habits to foods,

which are simple and easy to digest. Hence, the existence of

these foods fulfilled all the needs of modern human being.

Canned foods, convenience foods, fast foods, frozen foods,

instant products, dried foods, preserved foods, etc. all

comes under instant foods or ready-to-eat foods. The food

habitats in India have changed due to the Western influence

and the usage of these foods is also on the rise.

The main ingredient of the vegetable omelette mix

is moong dhal, to which gram dhal is added. Moong dhal

has high protein content with minimal fat content which is

mainly used for dietary purpose. It also has an advantage of

reducing blood pressure and prevents hyper tension.

This mix is mainly targeted for vegetarian who does not

consume egg and egg products. Non vegetarian can also

prefer this mix as it has more health benefits.

II. MATERIALS AND METHODS

Ingredients used to optimize vegetable omelette mix are

INGREDIENT PROPRTION FOR 100

GRAM

MOONG DHAL 88

GRAM DHAL 8

CASHEW 2

BLACK SALT 1

WHITE PEPPER 1

METHODS: Preparation by two methods:

Frying method

Soaking method

By using three different proportions.

TABLE 1

Proportion for 100 gram

Moong dal (gram) Gram dal (gram)

95 5

90 10

85 15

2.1. Frying Method:

Moong dal and gram dal were taken in the above men-

tioned proportions and fried till the colour changes. 1gram

of black salt and 0.5 gram of white pepper were added.

Turmeric was added for color and its anti-microbial proper-

ty. Cashew nuts were added for enhancing the taste. All

these ingredients were then grinded.

2.2. Soaking Method:

Moong dal and gram dal were taken in the above men-

tioned proportions and soaked for three hours and then

dried. 1gram of black salt and 0.5 gram of white pepper

were added. Turmeric was added for color and its an-

ti-microbial property. Cashew nuts were added for enhanc-

ing the taste. All these ingredients were then grinded.

2.3 Nutritional Analysis

6 samples were tested for protein, carbohydrate, mois-

ture, fat and ash content

2.3.1. Moisture Content

Moisture content of the sample was analyzed using

DGHS manual-2005 method.

2.3.2protein

Protein content of the sample was analyzed by DGHS

manual 2005 method.

2.3.3. Carbohydrate

Carbohydrate content of the sample were analyzed by

nutritive value of indian foods nin (by calculation)

2.3.4. Fat

Fat content of the sample were analyzed by AOAC

922_06 19th

edition method.

III. RESULTS AND DISCUSSION

3.1. Sensory Analysis

Hence the samples were prepared according to the above

variables and the sensory analyses of the 6samples were

conducted according to 9 point hedonic scale rating during

various time intervals. They were assessed on the following

parameters such as color, texture, aroma, consistency and

taste. It shows that frying method gives better results when

compared to soaking method except for its colour. Figure 1

shows the comparison of soaking and frying method’s sen-



sory analysis test.

3.2 Estimation of Protein

The samples were analysed for the protein con-

tent. It shows that the sample prepared by frying method has

slightly higher content of protein than that of the sample

prepared by soaking method.

3.3. Estimation of Proper Packaging Material:

The product was kept for storage in the follow-

ing material and chemical analysis of the product was carried

out once in 15 days. The following materials were used are

Retort pouch and pet bottles

The results of the physico-chemical and microbial analysis

of the product was carried out at interval months. As long as

the mix is kept in this sealed material, there will not be any

changes in nutritious value and the level of moisture will be

minimum. This packing material is suitable for longer sto-

rage of the product.

Comparison of soaking and frying method

Figure 1.sensory analysis.

Figure 2. physical and chemical analysis

(frying method)

Figure 3. physical and chemical analysis

(soaking method)

Sam-

ples/day

0th 30th 60th 90th 105th

Protein 21.69 21.63 21.59 21.55 21.53

Carbo-

hydrate

65.93 65.91 65.91 65.89 65.88

Fat 1.33 1.33 1.34 1.34 1.38

Ash 4.97 4.96 4.95 4.94 4.92

Acidity 1.56 1.54 1.53 1.52 1.55

Table1. Nutritional value (Frying method)

Sam-

ples/day

0th 30th 60th 90th 105th

Protein 21.59 21.58 21.57 21.55 21.55

carbo-

hydrate

65 64.99 64.99 64.95 64.93

Fat 1.43 1.43 1.45 1.45 1.42

Ash 4.16 4.15 4.12 4.11 4.10

Acidity 1.59 1.58 1.56 1.53 1.55

Table2. Nutritional value (Soaking method)

3.4. Microbial studies

There was no bacterial and fungal growth even

after 105 days. Due to low moisture content bacterial and

fungal growth will be delayed and product will be stired for

longer time (upto 6 months).

CONCLUSION

In this study, vegetable omelette mix was prepared by

soaking and frying method. The methods of preparation and

the parameters were optimized. The proportion of moong

120Volume IV, Issue II, February 2015 IJLTEMAS ISSN 2278 - 2540


dal and gram dal that gave better results was 90gram of

moong dal and 10 gram of gram dal. The frying method

sample was found to have high protein content of 21.69

gram than that of the sample prepared using soaking me-

thod, which had 21.56 gram of protein. Also, the physical

and chemical properties of the samples were tested. The

results shown for the total carbohydrate, fat, moisture and

ash content were 65.93gram, 1.33gram, 6.08gram and

4.97gram respectively. Based on the sensory analysis frying

method was proved to have better taste, appearance ,texture

and flavour than that of soaking method. The anti-microbial

activity tested using total plate count method shows that the

samples obtained using both frying and soaking method

were found to have no bacterial and fungal growth even

after a long period of time proving it to have to 105 days

shows that there is only a slight variation in the nutritional

value, thus proving it to have a high shelf life time. This

also accounts for the result of the anti-microbial tests con-

ducted showing no growth of bacteria and fungi. Hence,

due to the low moisture content of the sample, it does not

allow the growth of microbes, thus suitable for having a

long shelf life.

Compared to egg product, this has a slightly less con-

tent of protein. But the fat content in the sample is very low

when compared to the egg. Thus, proves it to be better than

the egg product.

Hence, it is evident from all the above mentioned re-

sults that frying method is better than soaking method for

the preparation of vegetable omelette mix at all levels.

ACKNOWLEDGEMENTS

My sincere acknowledgement is to Dr. Saibaba, national

agro foods, tharamani Chennai.

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Development of Vegetable Omlette Mix